Fondant au Chocolate | Chef Raul Azpeitia & Chama Bovee

This is the Flourless Chocolate Cake recipe from Chef Raul Azpeitia when I worked at Sahalie's Wine Cellar - Hot or cold, it rocks no matter how you slice it. Truly.

BEGIN ONE DAY AHEAD OR EARLY IN THE MORNING

2 C. Chocolate (SPLURGE PLEASE! Scharfenberger or Green & Blacks 70-85% or Maya Gold. You will reap the rewards, trust me!)
2 C. Sugar
5 Eggs
7 oz. Unsalted Butter (again... splurging in this area is not a bad idea whatsoever)
2 TBL Corn Starch

Butter then line a 9x9 pan with parchment paper so that the paper comes to the top of the pan, but not over the edges and set aside. In my opinion, the Magic Line cake pan is the best pan for the job.

1. In a medium bowl sift the sugar and cornstarch together, set aside.

2. In a mixer, lightly blend the eggs. Add the sugar/cornstarch mixture until well blended.

3. In a heavy sauce pan, melt butter and chocolate together, whisking to prevent sticking/burning and to keep the two from separating. When done, remove from heat and pour into a separate bowl and let cool for a few minutes.

4. Blending 1/4 C. at a time, SLOWLY add the egg mixture to the melted chocolate. Do this slowly and in small amounts. You don't want to cook the eggs :)

5. When completely blended together, pour into cake pan and smooth it out evenly with an off-set knife. Lay a sheet of aluminum foil under the pan so that the edge will come past the top of the pan. Place another sheet of foil over the top and then seal the bottom and top pieces together. You want this to be a very tight seal. Set in a 2" deep pan and fill 1/2 way with warm water then put into a COLD oven. Bake at 325 degrees F. for 2 hours.

6. When done baking, remove cake pan from water and let the foil become cool to the touch then remove it and replace with a fresh piece. Place on a towel in the refrigerator and let cool for at least 5 hours.

7. When fully chilled, hold the sides of the parchment paper to lift the cake from the pan slowly. Dust with confectioner's sugar and serve with ... oh... my favorite is raspberry freezer jam :) You can nuke it for about 35 seconds to heat it back up or serve cold. Worth the wait!

http://cooksdream.com/

http://www.scharffenberger.com/

http://www.greenandblacks.com/us